Seared Steak Tacos with Salsa Macha

• 1 pound skirt steak, cut into 6-inch long pieces

Kosher salt, as needed

Freshly ground black pepper, as needed

• 2 ears corn, husks removed
• 1 small bunch green onions
• ¼ cup diced yellow onion

Corn tortillas

• ¼ cup Salsa macha
• 2 tablespoons chopped cilantro

Lime wedges, for serving

1. Season the steak on both sides with salt and pepper. Heat a large cast iron pan over medium-high heat. Add the steak and sear until a crust forms, about 4 minutes. Flip and continue to sear until medium rare, about an additional 4 minutes.
2. Remove the steak to a cutting board and let rest for 10 minutes.
3. Over a medium-high flame, use tongs and char the corn all over, about 4 minutes total. Remove to a cutting board and use a knife to carefully cut the kernels off the cob.
4. Use tongs to char the green onion over a medium flame, about 1 minute total and remove. Slice the green onion, discarding the ends. Stir together in a small bowl with the corn and yellow onion.
5. Use tongs to carefully hold the tortillas over a medium flame to warm and slightly char them.
6. Thinly slice the pieces of skirt steak against the grain and divide among the tortillas. Top with the charred corn mixture then spoon the salsa macha over the top and garnish with cilantro. Serve immediately with a side of lime wedges.